In a large mixing bowl, whisk together the dry ingredients (flour, baking soda, salt and coconut). Set aside.
In a large mixing bowl, cream the butter for 30 seconds.
Add all sugars and beat until light and fluffy, about 2 to 3 minutes.
Add egg and both extracts and mix in well.
Add the dry ingredients and mix in until just incorporated.
Stir in the chocolate chunks.
The dough will be crumbly, that's okay.
Cover the bowl with the dough and place in the fridge to chill, preferably overnight.
Preheat the oven to 375 degrees F.
Line a baking sheet with parchment paper or a silicone baking mat.
Scoop two tablespoons of dough per cookie and roll in your hands into a smooth ball.
Place the dough balls on the prepared baking sheet, leaving about 2 inches between each.
Bake the cookies for 9 to 11 minutes. Cool on a sheet for 2 minutes, then transfer onto a cooling rack.
To toast the coconut: Place the coconut in a cast iron skillet and taste over a medium heat until fragrant and lightly browned. Keep an eye on it. You can toast the coconut in an oven, if you have experience with it - however I recommend the stove top method as it's easier to keep an eye on.